Southwest Chicken Salad
This flavorful Southwest Chicken Salad recipe features taco-seasoned chicken strips, corn, black beans, tomatoes, and more, all tossed in a rich and creamy avocado lime dressing.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, sliced into 1-inch by 3-inch long strips
- salt and fresh ground pepper, to taste
- 1 tablespoon taco seasoning
- 6 cups Romaine lettuce, chopped
- 2 cups fresh baby spinach
- 15 ounces canned corn kernels, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- ⅓ cup finely diced red onions
- chopped fresh cilantro, for garnish
- lime wedges, for serving
- Avocado Lime Dressing
Instructions
- Heat olive oil in a frying pan set over medium-high heat.
- Season chicken strips with salt, pepper, and taco seasoning.
- Add chicken strips to the hot oil and cook for about 6 to 8 minutes, or until chicken is cooked through.
- Remove skillet from heat and set aside.
- Arrange chopped lettuce and baby spinach in a salad bowl.
- Top lettuce with corn, black beans, cherry tomatoes, red onions, and cooked chicken strips.
- Add avocado lime dressing and toss gently to coat.
- Garnish with cilantro and serve with lime wedges, if desired.
Notes
- Nutritional Information does not include the dressing.
Nutrition
Calories: 229kcal | Carbohydrates: 29g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 521mg | Potassium: 819mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5362IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 3mg
